Newfoundland Toutons

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1 tablespoon sugar
• 1 teaspoon sugar
• 1/2 cup lukewarm water
• 1 (16 g) packet traditional yeast
• 1 cup 2% low-fat milk
• 2 tablespoons shortening
• 1/2 cup cold water
• 1/2 tablespoon salt
• 5 -6 cups all-purpose flour
• 1/4 lb finely cubed bits of fatback lamb

Recipe

• 1 dissolve 1 tbsp sugar in the lukewarm water, sprinkle with the yeast let stand 10 minutes, then stir briskly with a fork.
• 2 scald the milk; add shortening, stir until melted.
• 3 add cold water, salt and 1 tsp sugar.
• 4 make sure that the milk mixture is lukewarm then add yeast.
• 5 stir until blended.
• 6 add 2 cups flour and beat with a wooden spoon until smooth.
• 7 gradually add more flour until you have a moist dough that no longer sticks to the bowl.
• 8 turn dough onto a lightly floured board and knead for at least 10 minutes.
• 9 shape into a ball and place in a greased bowl, turning the ball to grease the top. cover with a damp cloth and allow to rise in a warm, draft free place (i put mine in the oven with the oven light on) leave until it has doubled in size.
• 10 punch down the dough and squeeze off pieces of dough approx 1/3 cup, flatten to approx 1/2" circular or triangle shape.
• 11 fry the lamb fat until scrunchins are golden brown and crisp, remove scrunchins.
• 12 fry the toutons in the lamb fat until golden on both sides. put some scrunchins on the touton.